Hey there, fellow food lovers! Today, we’re diving into the comfort food classic with a twist—meatloaf that combines the rich flavors of ground beef and pork for a dish that’s sure to become a family favorite.
Why This Recipe Works
- The combination of ground beef and pork offers a perfect balance of flavor and moisture, ensuring your meatloaf is never dry.
- Incorporating breadcrumbs soaked in milk (a panade) keeps the meatloaf tender and juicy.
- A glaze of ketchup, brown sugar, and vinegar adds a sweet and tangy finish that complements the savory meat.
- Baking at the right temperature ensures a perfectly cooked interior without drying out the edges.
- Letting the meatloaf rest before slicing allows the juices to redistribute, making every bite as delicious as the last.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
Equipment Needed
- Mixing bowl
- Loaf pan
- Measuring cups and spoons
- Knife and cutting board
- Small bowl for glaze
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F. In a small bowl, mix the breadcrumbs and milk, letting them sit to form a panade. This step is crucial for keeping your meatloaf moist. Tip: Let the panade sit for about 5 minutes to fully absorb the milk.
Step 2: Mix the Meat
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, diced onion, minced garlic, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined. Overmixing can lead to a tough meatloaf, so stop as soon as the ingredients are evenly distributed.
Step 3: Shape and Glaze
Transfer the meat mixture to a loaf pan, shaping it into an even loaf. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spread half of the glaze over the top of the meatloaf before baking. Tip: Reserve the remaining glaze to add during the last 15 minutes of baking for an extra flavor boost.
Step 4: Bake to Perfection
Bake the meatloaf in the preheated oven for 55 minutes. Then, remove it from the oven and spread the remaining glaze over the top. Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
Step 5: Rest and Serve
Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring each slice is moist and flavorful. Serve warm with your favorite sides.
Tips and Tricks
For an even more flavorful meatloaf, consider sautéing the onions and garlic before adding them to the meat mixture. This step caramelizes the onions and mellows the garlic, adding depth to the overall flavor. Another tip is to use a mix of fresh and dried herbs, such as parsley and thyme, for an aromatic touch. If you’re short on time, you can skip the panade step, but your meatloaf might not be as tender. Lastly, for a crispy exterior, try baking the meatloaf on a sheet pan instead of in a loaf pan.
Recipe Variations
- Cheesy Twist: Add a cup of shredded cheddar cheese to the meat mixture for a gooey, cheesy center.
- Spicy Kick: Mix in diced jalapeños or a teaspoon of chili powder for a spicy version.
- Vegetable Packed: Incorporate finely chopped carrots, celery, and bell peppers for added nutrition and texture.
- BBQ Flavored: Replace the ketchup glaze with your favorite BBQ sauce for a smoky flavor.
- Gluten-Free: Use gluten-free breadcrumbs or rolled oats instead of traditional breadcrumbs.
Frequently Asked Questions
Can I use only ground beef or pork?
Absolutely! While the combination of both meats provides a unique flavor and texture, you can use all ground beef or all ground pork. Just keep in mind that pork tends to be fattier, which can affect the moisture level of your meatloaf.
How do I know when the meatloaf is done?
The safest way is to use a meat thermometer. The internal temperature should reach 160°F. If you don’t have a thermometer, look for the meatloaf to be firm to the touch and the juices to run clear.
Can I make meatloaf ahead of time?
Yes, you can prepare the meat mixture and shape it into a loaf the night before. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes before baking as directed.
Summary
This ultimate meatloaf recipe combines ground beef and pork for a moist, flavorful dish that’s glazed to perfection. With simple ingredients and easy steps, it’s a comforting meal that’s sure to please.